Directions

Step 1

Fill a very large stove pot (big enough to contain a whole hen!) with cold water, and add the hen. Peel the onion, nail the cloves in it, then add it to the water. Bring to a boil, and regularly skim the foam.

Step 2

Add the carrots, turnips, and leeks to the pot.

Step 3

Add the chicken stock, salt, pepper, thyme, and bay leaf. Reduce the heat to low, skim the foam once again, then cover and simmer for 3 hours (4 hours is even better).

Step 4

About 15 minutes before serving, take a small saucepan and put it over medium-low heat. Melt the butter in it, then add the flour and stir well. Remove bay leaf from broth. Take out 1 cup of broth from the pot. Pour it slowly over the butter and the flour when they have turned into a kind of paste. Stir well over low heat for 10 minutes, until it turns into a hearty and thick white sauce.

Step 5

Take the hen out and put all its parts in a serving dish; it should have cooked for so long that parts are falling apart naturally. Add the vegetables around the hen. Pour the white sauce on it.

Step 6

Serve immediately.

Nutrition Information

Amount per serving

Calories

430

Total Fat

21g

Saturated Fat

7g

Cholesterol

135mg

Sodium

440mg

Total Carbohydrate

10g

Dietary Fiber

2g

Sugars

4g

Protein

43g

Recipe Information

Serves: 12

Ingredients

1 hen (at least 10 lbs.)

1 medium onion

4 cloves

6 medium carrots, peeled and cut in two

4 medium turnips, peeled and cut in 1" chunks

2 leeks, green part cut off, each cut in 2 chunks

2 cups chicken stock

1 tsp. salt

1 tsp. ground black pepper

1 Tbsp. thyme

1 bay leaf

2 Tbsp. butter

2 Tbsp. all-purpose flour

Directions

Step 1

Fill a very large stove pot (big enough to contain a whole hen!) with cold water, and add the hen. Peel the onion, nail the cloves in it, then add it to the water. Bring to a boil, and regularly skim the foam.

Step 2

Add the carrots, turnips, and leeks to the pot.

Step 3

Add the chicken stock, salt, pepper, thyme, and bay leaf. Reduce the heat to low, skim the foam once again, then cover and simmer for 3 hours (4 hours is even better).

Step 4

About 15 minutes before serving, take a small saucepan and put it over medium-low heat. Melt the butter in it, then add the flour and stir well. Remove bay leaf from broth. Take out 1 cup of broth from the pot. Pour it slowly over the butter and the flour when they have turned into a kind of paste. Stir well over low heat for 10 minutes, until it turns into a hearty and thick white sauce.

Step 5

Take the hen out and put all its parts in a serving dish; it should have cooked for so long that parts are falling apart naturally. Add the vegetables around the hen. Pour the white sauce on it.